French Silk Chocolate Pie
Creamy Chocolate Pie
Dropped Chocolate Pie
Chocolate Orange Pie
French Silk Chocolate Pie
1 (8-inch) baked pastry shell
1/2 cup butter
3/4 cup granulated sugar
1 (1 ounce) square unsweetened chocolate
1/2 teaspoon vanilla extract
2 eggs
Melt chocolate and let cool.
Cream butter; add sugar gradually, creaming well. Blend in cooled, melted
chocolate. Add vanilla extract. Add eggs, one at a time, beating 5 MINUTES
after each addition. Turn filling into cooled shell. Chill pie in freezer
for 10 minutes, then in the refrigerator for 1 to 2 hours before serving.
If desired, serve garnished with whipped cream and chopped nuts.
Creamy Chocolate Pie
1/2 cup water
1 tablespoon cornstarch
1 (14 ounce) can chocolate sweetened condensed milk
3 egg yolks, slightly beaten
2 tablespoons butter or margarine
1/2 teaspoon vanilla extract
1 graham cracker pie crust
Whipped topping
Stir together water and cornstarch. In saucepan, combine sweetened
condensed milk and egg yolks; stir in cornstarch mixture. Cook over
medium-low heat, stirring constantly until thick and bubbly, about 12 to
15 minutes. Remove from heat; stir in butter and vanilla extract. Spoon
into pie crust. Chill 3 hours or until set. Top with whipped topping.
Refrigerate leftovers.
Dropped Chocolate Pie
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/3 cup shortening
1/3 cup butter
6 to 7 tablespoons cold water
4 ounces semisweet chocolate chips
3/4 cup granulated sugar
1/4 cup cornstarch
3 cups milk
4 ounces unsweetened chocolate, chopped
5 egg yolks, beaten
1 tablespoon butter
2 teaspoons vanilla extract
Sweetened whipped cream (optional)
Grated chocolate (optional)
For crust, in a large mixing bowl stir together flour, the 2 tablespoons
cocoa, and salt. Using a pastry. blender, cut in shortening and 1/3 cup
butter until pieces are pea-size. Sprinkle 1 tablespoon of water over the
mixture; gently toss with a fork. Push moistened dough to the side of the
bowl. Repeat, using 1 tablespoon of water at a time, until all the dough
is moistened. Preheat oven to 450 degrees F. Divide dough in half. Form
each half into a ball. Cover and refrigerate one ball. On a lightly
floured surface, flatten remaining ball. Roll from center to edges into a
12-inch circle. Transfer to a 9-inch pie plate; avoid stretching. Gently
press into plate. Trim edges. Line with double-layer of foil. Bake pastry
for 8 minutes. Remove foil; bake 5 minutes more or until firm and dry.
Sprinkle with the semisweet chocolate chips. Cool completely on a wire
rack. Reduce oven temperature to 325 degrees F. For filling, in a 2-quart
saucepan stir together sugar and cornstarch. Stir in milk and unsweetened
chocolate. Cook and stir over medium heat until thickened and bubbly. Cook
and stir 2 minutes more. Slowly stir 1 cup of the hot mixture into the
beaten egg yolks. Pour egg yolk mixture into hot filling in pan. Bring
just to boiling; reduce heat. Cook and stir for 2 minutes. Remove from
heat. Stir in butter and vanilla extract. Let cool 10 minutes. Meanwhile,
on a lightly floured surface, flatten chilled dough. Roll from center to
edges to form a 12-inch circle. Pour warm filling mixture into baked
pastry shell. Place pastry top over the filling mixture, pressing into
pastry edge to seal. Trim dough to edge of pie plate. Gently [censored] top of
pastry with a fork. Bake for 25 minutes or until crust is firm and dry.
Cool for 1 hour on a wire rack. Cover and chill for 2 to 24 hours before
serving. To serve, invert a serving platter on top of pie. Turn pie
upside-down. Remove pie plate. If desired, top with whipped cream and
grated chocolate.
Chocolate Orange Pie
1 cup miniature marshmallows
1 cup (6oz) semisweet chocolate chips
1 cup evaporated milk
1 pint vanilla ice cream, softened
1 pint orange sherbet, softened
1 9 in. graham cracker crust
1/3 cup coarsely chopped pecans
In a saucepan, combine the marshmallows, chocolate chips and the milk.
Bring to a boil over medium heat; cook and stir for 2 minutes or until
chocolate is melted. Remove from heat and cool completely. Meanwhile,
alternately arrange scoops of ice cream and sherbet in the crust; smooth
the top. Pour chocolate sauce over pie; sprinkle with the pecans. Cover
and freeze for at least 4 hours. May be frozen for up to 2 months. Yield:
6-8 servings.
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